Chocolate Cherry Cordial Thumbprint Cookies

Directions

1. 1
   Preheat the oven to 325 degrees.
2. 2
   Place rack in the center most position of the oven.In a medium bowl, combine the flour, salt, and cocoa powder.
3. 3
   Whisk until combined. Set aside.Fit your stand mixer with the paddle attachment.
4. 4
   Add the butter to the bowl and beat on medium speed for 1 minute. Reduce speed to low, add the powdered sugar, and stir until mixed. Scrape down the sides with a spatula if necessary.
5. 5
   Add the cherry "juice" and vanilla extract.
6. 6
   Mix until combined. With the mixer still on low, add the flour mixture a half a cup at a time, mixing in between additions and scraping the sides of the both with a spatula as needed.
7. 7
   Add the chopped maraschino cherries and stir until evenly incorporated into the dough.
8. 8
   Transfer the dough to the refrigerator and chill for 15-20 minutes. Shape the dough into 36 one inch balls. If the dough feels sticky, slightly wet hands will help with rolling the balls. Slightly flatten the rounded ball using the palms of your hands. Dip both sides of the cookie into the coarse organic whole cane sugar.
9. 9
   Place the balls on parchment lined baking sheets 2 inches apart. With your thumb or the back of a greased round 1/2 teaspoon measuring spoon (if you're a perfectionist like me and want perfectly symmetrical depressions), press into the center of the dough.
10. 10
    Bake cookies at 325 degrees F for 10 - 15 minutes.
11. 11
    Remove cookies from the oven and immediate place a Hershey's Kisses Milk Chocolates filled with Cherry Cordial Crème in the center of each cookie.
12. 12
    Transfer cookies to a wire rack and cool.